Dry Roasted Chicken Wings
This is an adaptation of Chef Michael Smith’s recipe for roasted wings. We’ve all had a few too many and downed a few too many wings! This recipe definitely makes those yummy wings less naughty.Print
Everything delicious about crispy, spicy wings, only healthier because they’re baked!
2 tbsp cornstarch
1 tbsp sugar
1 tsp salt
1 tsp chili powder
½ tsp dried thyme
¼ tsp pepper
1 lb wings/10 wings
Combine all dry ingredients together.
Coat the wings in the rub; this part takes some time. Eventually the chicken will absorb all of the rub, just keep mixing them every little while until all of the dry rub is gone; about 45 minutes.
Preheat your oven to 425.
Line a baking sheet with aluminum foil and then lay a roasting rack on top of the baking sheet.
Place the wings evenly on the roasting rack.
Roast the wings for 30 – 35 minutes until the cornstarch is no longer visible and the wings are golden.
- This is a perfect place to play around with different spices and herbs.
- These are really yummy and Mike loves them!
- Originally posted on May 24, 2014!
- Prep Time: 5 Minutes
- Cook Time: 35 Minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American